ARDBEG ‘MASTERS OF SMOKE’ PROGRAMME TO UNLEASH THE POWER OF SMOKE IN THE ON-TRADE

Ardbeg has launched a mission to spread the word about the “delicious possibilities” of smoke, through a new bartender education programme.

In an industry first, Ardbeg Masters of Smoke will deliver in-depth training on the complex science of smoke to on-trade professionals worldwide, sharing knowledge from the world of whisky – and beyond. 

What is the Masters of Smoke?

  • Ardbeg Masters of Smoke is a new bartender education programme, which will spread the word about the “delicious possibilities of smoke”. 
  • The programme will give participants access to rich, in-depth knowledge about the flavours of smoke from experts across a variety of disciplines – from barley ‘maltsters’, to barbecue chefs – to allow them to harness the power of smoky flavours in inventive serves and in-bar experiences.
  • Ardbeg is renowned by whisky lovers as the peatiest and smokiest, yet most complex, of all the Islay single malts.
  • Masters of Smoke training will roll-out worldwide from September 2019. To register interest, bartenders should visit www.ardbeg.com/MOS.

As smoke as a flavour continues to rise in popularity, Ardbeg will curate an ever-evolving repository of smoke-related content and tools to help bartenders understand and complement its nuances. Those participating in the programme will be fuelled with creative insights from experts across a variety of disciplines – from barley ‘maltsters’, to barbecue chefs – to allow them to harness the power of smoke in inventive serves and in-bar experiences. 

Ludo Ducrocq, Ardbeg Education & Advocacy Director, said: 

“Whisky lovers have long appreciated the peaty power of Ardbeg, but we think there’s an opportunity to further explore the intricacies of smoke as a flavour. Through Masters of Smoke, we hope to spread the word about the delicious possibilities of smoke through rich, in-depth training which is really rooted in science. From Port Ellen, to Portland, we want to unleash the power and potential of smoke in the on trade, working with bartenders worldwide to lead a glorious smoky revolution.”

– Ludo Ducrocq

Masters of Smoke training sessions will roll out across markets worldwide from September 2019. To register interest in less than two minutes, bartenders should visit www.ardbeg.com/MOS 

As part of the activation, Ardbeg has welcomed five guest bartenders from around the world to London, to help showcase some creations inspired by the Masters of Smoke programme. 

The Medicinal Smoke Bar
Bartender: Jon Hughes, The Lucky Liquor Co. /Bramble, Edinburgh
Creation: Smoke Oil Salesman
Ingredients: Ardbeg Ten Years Old; Homemade bramble& honey liqueur; China China; Cherry Heering
Served in chilled vials, to be decanted into glasses sprayed with absinthe.

The Herbal Smoke Bar
Bartender: Armin Azadpour, Hunky Dory, Frankfurt
Creation: Dr Watson
Ingredients: Ardbeg Corryvreckan; Lemon Juice; Hay Lavender Syrup; Fino Sherry Lustau; Celery Bitters
Served in a glass pipe with dry ice and fresh herbs.  

The Wood Smoke Bar
Bartender: Bobby Hiddleston, Swift, London
Creation: Foster
Ingredients: Ardbeg An Oa; Banane Du Bresil; Honey; Angostura Bitters; Bittermens Xocolatl Mole Bitters; Giffard
Served on the rocks, in a glass smoked with walnut and Cherrywood. Garnished with umeboshi and cherry.

The Coal Smoke Bar
Bartender: Cameron George, Ardbeg Brand Ambassador, USA
Creation: Coal Miner’s Punch
Ingredients: Ardbeg Ten Years Old; Miner’s Punch Base (Lapsang Souchong Black Tea, Lemon Juice, Orange Juice, Pineapple Gum Syrup, Amaro D’ell Erborista, Whole Milk); Activated Charcoal
Served with crushed ice, and a dehydrated pineapple, mint and smoked paprika garnish.  

The Savoury Smoke Bar
Bartender: Robby Radovic, Ardbeg Brand Ambassador, Sweden & Partner at Liquid MGMT
Creation: A Bloody Mystery
Ingredients: Ardbeg Uigeadail; Manzanilla Sherry; Tomato Juice; Pickle Juice; Lemon Juice; Worcestershire Sauce; Red Tabasco; Celery Juice; Celery Salt; Black Pepper
Served with a rim of salt and black pepper, with sliced pickle garnish.  

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Greg

Greg

My name is Greg, and I’m a brand strategy consultant, writer, speaker, host and judge specialising in premium spirits. My mission is to experience, share and inspire with everything great about whisky, whiskey, gin, beer and fine dining through my writing, my brand building and my whisky tastings.

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